You will need
    • 200 g pork liver;
    • 200 g pork heart;
    • 200 g pork easy;
    • 3 tablespoons of margarine;
    • 4 bulbs;
    • 3 tomato;
    • 2 tablespoons flour;
    • 0.5 Cup beef broth or water;
    • 1 teaspoon 3% vinegar;
    • 3 cloves of garlic;
    • black pepper;
    • salt;
    • cilantro;
    • parsley;
    • dill.
Take 200 grams pork liver, lung, heart. The giblets rinse well. Strip them from the films. The liver before cooking, soak 1 hour in cold water with a small amount of baking soda.
Tripe cut into small cubes, scald with hot water. Fold the offal in a colander.
In a pan melt 3 tablespoons of margarine. Put the giblets into the pan. Salt them and fry, stirring, until crisp.
4 onions clean, finely chop. Tomatoes wash and cut into slices. Put the vegetables in the pan to roast the products. Mix. Continue to simmer the giblets with vegetables on a slow fire.
2 tablespoons flour, pour on a clean dry pan. On low heat fry until Golden brown, stirring constantly. Leave it to cool.
The cooled toasted flour, dilute with a half Cup beef broth or water. All mix well until no lumps of flour.
3 cloves of garlic peel, finely chop or skip through chesnokodavilku. Put the garlic into the pan the flour and broth. Add 1 teaspoon of 3% vinegar, chopped herbs, black pepper. All mix and bring to a boil.
Connect fried giblets with flour, mix thoroughly and simmer until cooked offal.
For a side dish to tripem cook in tomato sauce, boiled pasta, rice, buckwheat or mashed potatoes. Put on a plate garnish, stewed giblets, pour all the sauce, which turned out while cooking. Serve hot.
Bon appetit!